Looking for a sparkling probiotic beverage that’s easy to make at home? Try homemade ginger beer! It’s sweet, spicy and refreshing; perfect for a hot sunny afternoon. Made with real ginger, it’s also good for soothing an upset stomach.
Ginger beer or ginger ale?
Ginger ale is a ginger flavoured pop that has not been fermented. My bet is that it’s a modern, shelf-stable version of the more traditional ginger beer.
Homemade ginger beer is made using the ginger bug, a free-range culture that is made from sugar and ginger. It’s easy to catch the ginger bug at home to make your own, which is why it’s easy to make your own traditional ginger beer!
Homemade ginger beer facts
Like all yeast fermented beverages (eg. kombucha,) homemade ginger beer has certain basic features:
- It needs to be fed sucrose, which means it needs sugar rather than alternative sweeteners like honey, agave or maple syrup. I like to use panela sugar for a nice dark brown ginger beer. You could also use white sugar or coconut palm sugar.
- It can ferment up to 0.5% alcohol; however, traditional ginger beer is not an alcoholic beverage.
- This recipe is for ginger beer, but you could use your ginger bug to make cranberry ginger ale or other flavours of homemade soda.
Homemade Ginger Beer
Traditional ginger beer is easy to make at home. It is made with the ginger bug, which is a naturally forming yeast culture fed on ginger and sugar. Homemade ginger beer is refreshingly probiotic, spicy and delicious! It’s also made with real ginger, so it can help alleviate nausea.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 cups 1x
- Category: Beverages
- Method: Fermented
- Cuisine: British
- 3 1/2 cups water (chlorine free)
- 1 tbsp fresh lemon juice
- 6 tbsp sugar (see notes for options)
- 1/4 cup ginger bug starter
- 1 tbsp finely grated ginger
- Mix all the ingredients in a 1 quart glass jar. Stir until the sugar is dissolved.
- Cover with a piece of cloth or coffee filter held in place with a rubber band or metal ring. Place somewhere warm and dark to ferment for 3 days. (Stir each day).
- After 3 days you should have bubbles forming at the top. Strain the mixture and bottle it.
- It will still be quite sweet. Allow it to ferment for a further 3 to 5 days to build up the carbonation. S
- Once it’s fizzy, store the ginger beer in the refrigerator and consume within four weeks.
- It’s important to monitor the carbonation. Either use plastic pop bottles or swing-top bottles (affiliate link) that can handle the pressure of carbonation.
- Check the carbonation by popping open the swing-top bottles every few days.
Keywords: probiotic, ginger ale, ginger beer, stomach soothing, anti-nausea, morning sickness, motion sickness, travel sickness, spring, summer, fall